Posts Tagged ‘Scallions’

from: Cuisine Splendid Soups and Super Sides

Note:  You’ll only use the potato flesh, so save the skins for another dish or tasty treat like potato skins.

Servings: 6 (12 cups)
Total Time:  1.5 hours

4 large potatoes, pierced and coated with olive oil and kosher salt
4 strips of bacon, diced
1-1/2 cups chopped onions
1/2 cup chopped carrot
1/2 cup chopped celery
1 Tbsp. minced fresh garlic
1/3 cup all purpose flour
4 cups chicken broth
1 cup water
1/2 cup heavy cream
1 Tbsp. dry mustard
2 cups broccoli florets
2 cups chopped, smoked ham
4 cups shredded sharp cheddar cheese, divided
Salt and pepper to taste
1/2 cup chopped scallions


  1. Preheat the oven to 400 degrees.
  2. Bake the potatoes on a baking sheet until tender, about 1 hour. When they are cool enough to handle, halve the potatoes, scoop out the flesh, and chop.
  3. Cook the bacon in a large pot or Dutch oven until crisp.  Transfer bacon to a paper-towel-lined plate.
  4. Saute onions, carrot, celery, and garlic in bacon drippings over medium-high heat until onions soften, about 3 minutes.  Whisk in flour and cook 1 minute.
  5. Whisk in broth, water, cream, and mustard.  Bring to a boil.
  6. Add potato flesh, broccoli, and ham.  Reduce heat to medium and simmer until broccoli is tender, 5-7 minutes.
  7. Add 3-1/2 cups of cheddar cheese, let melt, then stir into soup.  Season with salt and pepper.
  8. Garnish each serving with scallion, bacon, and remaining 1/2 cup of cheddar.

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From: http://www.epicurious.com/recipes/food/views/Orzo-and-Herbed-Sugar-Snap-Peas-106376

Time:  15 minutes

Servings: 6



  • 10 cups water
  • 2 cups low-sodium fat-free chicken broth
  • 1 1/2 teaspoons salt
  • 1/2 pound sugar snap peas, trimmed and cut diagonally into 1/2-inch pieces
  • 3 scallions, chopped
  • 2 tablespoons chopped fresh dill
  • 1 1/3 cups orzo (1/2 pound)
  • 1/4 teaspoon black pepper



Bring water, broth, and 1 teaspoon salt to a boil and blanch sugar snaps 1 minute. Transfer sugar snaps with a slotted spoon to a bowl of cold water to stop cooking, reserving broth, then drain sugar snaps in a colander. Put sugar snaps, scallions, and dill in a bowl.

Return broth to a boil and cook orzo, stirring occasionally, until tender. Reserve 1/2 cup broth, then drain orzo in a sieve. Add hot orzo to sugar snap mixture along with pepper and remaining 1/2 teaspoon salt and toss, adding some of reserved broth if pasta seems dry.


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From: Bon Apetit, http://www.bonappetit.com/recipes/2012/06/roast-salmon-with-miso-glaze-and-sugar-snap-peas

Servings: 4

Salmon that has not been previously frozen roasts best. If you use salmon fillets with the skin still on, cook them skin side down.


  • 1 tablespoon olive oil plus more for brushing
  • 1/4 cup good-quality teriyaki sauce
  • 1/4 cup white miso (fermented soybean paste)
  • 2 scallions, green and white parts separated, finely chopped
  • 4 6-ounce salmon fillets (about 1 1/2-inch thick)
  • 12 ounces sugar snap peas, trimmed, stringed
  • Kosher salt
  • Ingredient Info:

    White miso, also known as shiro miso, is available in the refrigerated Asian foods section of some supermarkets and at natural foods stores and Japanese markets.


  • Arrange racks in upper and lower thirds of oven and preheat to 450°. Brush 2 large rimmed baking sheets with oil. Purée teriyaki sauce, miso, and white parts of scallions in a blender on low speed until smooth. Arrange salmon fillets on a prepared baking sheet. Spread miso mixture over salmon, dividing evenly. Roast salmon on top rack until almost cooked through, about 7 minutes.
  • Meanwhile, toss 1 Tbsp. oil and sugar snap peas on remaining baking sheet and season with salt. Roast peas on bottom rack until crisp-tender, about 3 minutes. Transfer salmon to plates and sprinkle with green parts of scallions. Divide peas among plates.

Read More http://www.bonappetit.com/recipes/2012/06/roast-salmon-with-miso-glaze-and-sugar-snap-peas#ixzz2Wovy9oWC

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from The Goodness of Potatoes and Root Vegetables

Servings:  4

3 kohlrabi, peeled
3 medium carrots
4 tablespoons peanut oil
3 cloves garlic, peeled and thinly sliced
1 inch piece of gingerroot, peeled and thinly sliced
3 green onions, sliced
1-2 fresh chili peppers, sliced
4 tablespoons oyster sauce (optional)

Slice kohlrabi and carrots diagonally into thin, elongated ovals.  Heat peanut oil in wok or large, heavy skillet;  when it begins to smoke, toss in garlic and ginger.  Stir once then add kohlrabi and carrots;  toss and cook two minutes.  Add green onions and chilies;  stir-fry one minute, then pour in 1/2 cup water.  Cover, reduce heat and cook five minutes.  Remove cover and toss in a little salt and the oyster sauce, if using.

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From: Rose Valley Farm Foodbook

Prep Time:
Cook Time:
Total Time:
Servings: 4 cups

1 1/4 pound whole Tomatillos, husked
2 large ears fresh Corn
1 1/2 cups chopped Red Onions
1/4 cup plus 2 teaspoons dry White Wine
1 1/2 teaspoons freshly minced Garlic
1 cup finely diced Red Bell Pepper
1 cup Vegetable Stock
1/8 teaspoon freshly grounded Black Pepper
1 tablespoon chopped Cilantro
Cilantro Sprigs, Scallions & Tortilla Chips

Rinse tomatillos and blanch in boiling water until they turn olive green. Drain, then puree in blender or food processor. Shave kernels off the ears of corn. Rub the back of a knife up and down against each ear to remove any remaining corn and juice. There should be 2 cups. Braise onions in white wine and garlic until translucent. Add corn and red pepper; cook until tender. Add vegetable stock, pureed tomatillos, cayenne, and black pepper. Simmer 15 minutes to allow flavors to blend. Stir in cilantro and salt to taste. Garnish with cilantro, chopped onions or tortilla chips.

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from:  Cathy Peterson, Madison Herb Society

1/2 cup crumbled feta cheese
1/2 cup sliced black olives
1 cup sliced radishes
1/4 cup sliced green onions
2 small cucumbers, thinly sliced
1/2 cup olive oil
2 tbsp. lemon juice
2 tbsp. chopped fresh parsley
1 minced clove of garlic
1 tsp. fresh oregano
1/2 tsp. fresh basil
1/2 tsp. fresh thyme

In a large bowl, toss the cheese with olives, radishes, onions, and cucumber until well blended.  In a small bowl, combine the remaining ingredients.  Toss.  Salt and pepper to taste.  Chill one to two hours.  Makes 6-8 servings.

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Radish and Feta Salad

courtesy of Dog Hollow Farm, in From Asparagus to Zucchini, by Madison Area Community Supported Agriculture Coalition

4 cups thinly sliced radishes
1/2 pound crumbled feta cheese
sliced black olives
chopped scallions or fresh mint

Combine radishes, feta, olives, and scallions or fresh mint.  Dress with a lemony vinaigrette, and marinate for at least 30 minutes.  Makes 4 servings.

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Adapted from Vegetables Every Day, by Jack Bishop

20 radishes, trimmed and cut into quarters
1 1/2 tbsp. roasted peanut oil
1-2 tbsp. soy sauce
2 green onions (scallions), sliced thin
1 tbsp. sesame seeds, toasted in dry pan

Preheat oven to 425 F.  Toss the radishes with peanut oil, then roast about 20 minutes, stirring one or two times.  When radishes are tender and starting to brown, remove from the oven, toss with soy sauce to coat, and mix in the scallion slices.  Put back in teh oven and roast about five minutes more. 

During the final five minutes of roasting time, put the sesame seed in a dry pan and toast on the stovetop for about two minutes or until starting to brown. 

Remove the radishes from the oven, place in a serving bowl, and sprinkle with toasted sesame seeds.  Serve hot.  Makes 3-4 servings.

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Spring Radish Spread

from:  Martha Wolf, in Edible Buffalo

8oz cream cheese, softened
1-2 tbsp prepared horseradish, drained
1 tbsp chopped chives or green onion tops
1 tsp chopped fresh dill
½ tsp salt
1 cup finely chopped red radishes

Mix all ingredients in medium bowl.  Cover and refrigerate 1-2 hours.  Serve with crackers or crusty French Bread.  Makes about two cups.

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from:  The Organic Cook’s Bible, by Jeff Cox

½ cup finely diced radishes
½ cup seeded and diced ripe plum tomato (or one large tomato)
¼ cup finely chopped scallions
1 tsp minced garlic
2 tbsp fresh lime juice
1 tsp minced jalapeno or Serrano pepper
2 tbsp roughly chopped cilantro
1 tbsp olive oil
Salt and Pepper

Gently stir all ingredients together in a bowl. Serve as a topping for chicken, pork, or fish tacos; as an addition to meat, rice, and beans in burritos; or eat with chips. Makes about 1 ½ cups.

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